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Chicken Soft Tacoswith Sauteed Onions and Apples

From Ellen Carroll, Cooking Light magazine
/ Source: TODAY

Servings: 4
Serving size: 2 tacos


  • 1 tablespoon olive oil
  • 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon butter
  • 2 cups thinly sliced onion
  • 2 cups thinly sliced peeled Granny Smith apple (about 2 apples)
  • 2 garlic cloves, minced
  • 8 (6-inch) flour tortillas

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken evenly with salt, nutmeg, and pepper. Add chicken to pan; saute 7 minutes or until golden. Remove the chicken from pan; keep warm.

Melt butter in pan over medium heat. Add onion; cook 4 minutes or until tender, stirring frequently. Add apple; cook 6 minutes or until golden, stirring frequently. Add garlic; cook 30 seconds, stirring constantly. Return chicken to pan; cook 2 minutes or until thoroughly heated, stirring frequently.

Heat tortillas according to package directions. Arrange 1/2 cup chicken mixture evenly over each tortilla.

Total time: 35 minutes

CALORIES 454 (25 percent from fat)
FAT 12.6g (sat 3.8g, mono 6.1g, poly 1.5g)
CARB 51.5g
FIBER 4.8g
CHOL 73mg
IRON 3.3mg
CALC 116mg